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Tuscan Chickpea Soup

Tuscan chickpea soup with rosemary, garlic, and fire-roasted tomatoes is simmered until cozy and hearty, with chickpeas blended for a thicker broth. Kale wilts right at the end for a vibrant green finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chickpeas
  • 2 can (15 oz) chickpeas Drain well before using.
Kale
  • 4 cup kale Chop before adding to the soup.
Onion
  • 1 onion Dice finely for even sautéing.
Garlic
  • 6 clove garlic Minced.
Fire-roasted tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes Use with juices.
Vegetable broth
  • 6 cup vegetable broth Keep hot or add straight in; bring to a boil after combining.
Olive oil
  • 2 tbsp olive oil For sautéing and serving.
Fresh rosemary
  • 2 sprig fresh rosemary Use as whole sprigs; remove after simmering.
Italian seasoning
  • 1 tsp Italian seasoning Added during the simmer.
Red pepper flakes
  • 0.5 tsp red pepper flakes Adjust to taste.
Parmesan rind
  • 1 parmesan rind Optional; simmering adds deep flavor. Remove before blending/finishing.
For serving
  • olive oil Drizzle to finish.
  • parmesan Shave or grate on top.
  • lemon Add juice or wedges to brighten.
Seasoning
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat the olive oil in a large pot over medium heat, then sauté the diced onion for 5 minutes until softened and fragrant.
  2. Add the minced garlic and red pepper flakes, and cook for 2 minutes, stirring, until the garlic smells aromatic.
Simmer the soup
  1. Add the drained chickpeas, fire-roasted diced tomatoes, vegetable broth, fresh rosemary, Italian seasoning, and the optional parmesan rind; bring everything to a boil.
  2. Reduce to a simmer and cook for 20 minutes, then remove the rosemary sprigs and the parmesan rind.
Thicken and finish
  1. Mash or blend about a third of the chickpeas in the pot for a thicker, creamy consistency.
  2. Add the chopped kale and cook for 5 minutes until wilted and tender.
  3. Season with salt and pepper, then add lemon to taste; drizzle with olive oil and top with parmesan before serving.

Notes

Pro tip: blending only about a third of the chickpeas keeps the soup hearty while still giving a thick, creamy broth. Store in the refrigerator up to 4 days; reheat gently on the stovetop. Freezing is not recommended for best texture with kale, but you can freeze the soup (without kale) and stir wilted kale in after thawing. For a dairy-light swap, skip the parmesan rind and finish with extra lemon zest and olive oil.